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Warm up on a chilly fall day with this delicious Baked Polenta with Veggie Marinara!
It’s been a hot October here in Texas, but I’m hopeful the weather will cool off soon. I’ve had it with temps in the high 80s (if not worse)!
When it comes to fall food, I definitely crave comfort food … the heartier, the saucier, the cheesier, the better! I love anything that will warm me to my bones, and this Baked Polenta with Veggie Marinara fits the bill perfectly.
I found all the fresh produce, as well as a jar of Prego Farmers’ Market® Classic Marinara, to make this delicious Baked Polenta with Veggie Marinara at Walmart.
These delicious pasta sauces are made with the kind of ingredients that you would find at your local farmers’ market, like vine-ripened tomatoes, garlic, and basil. Everything is picked at the peak and made the way you would with olive oil, black pepper, and oregano.
I love pairing Prego Farmers’ Market® with my favorite Italian dishes, like this Baked Polenta with Veggie Marinara.
The sauce for this Baked Polenta with Veggie Marinara is so simple to make. I started by sauteing colorful yellow peppers and hearty mushrooms. Then, I stirred in a jar of Prego Farmers’ Market® Classic Marinara. To finish the veggie-packed sauce, I stirred in spinach and fresh basil. Yum!
I love Prego Farmers’ Market® Classic Marinara all on its own—it’s so flavorful—but it’s also the perfect base for this sauce.
Have you ever made polenta? It’s so delicious (the perfect pasta alternative), and it’s simple to make. Basically, you combine broth and cornmeal, then cook it until it’s thick. Use a long handled spoon, since the polenta tends to bubble up, and make sure your heat isn’t too high.
I finished the polenta with a little butter and parmesan, then chilled it until firm. If you’re short on time, pop the polenta in the freezer instead of the refrigerator.
Once the polenta is chilled, you’ll cut it into pieces. Then it gets topped with your delicious veggie-filled sauce and a generous helping of mozzarella cheese. It only takes a few minutes to bake, and then it’s time to eat!
Your family will love this rustic Baked Polenta with Veggie Marinara, and it’s perfect for guests, too. Make it tonight!
- nonstick cooking spray
- 3 1/2 cups vegetable broth
- 1 cup cornmeal
- 1/3 cup shredded Parmesan cheese
- 1 tbsp. unsalted butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. extra virgin olive oil
- 1 large orange bell pepper, sliced
- 8 oz. brown mushrooms, sliced
- 1 jar Prego Farmers' Market® Classic Marinara
- 1 (6-oz.) bag spinach, roughly chopped
- 4 large basil leaves, thinly sliced
- 1 cup mozzarella
- Spray a 9 x 9-inch pan with nonstick spray. Set aside.
- Bring broth to a boil in a large pot.
- Slowly whisk cornmeal into broth.
- Reduce heat to a low simmer, then cook (stirring frequently) until polenta begins to pull away from the bottom of the pot when you stir it (about 15 minutes).
- Remove polenta from heat, then stir in cheese, butter, salt, and pepper.
- Pour polenta into the 9 x 9-inch pan, smooth the top, then refrigerate until chilled (about 1 hour).
- Heat olive oil in a large skillet over medium-high heat.
- Add peppers to oil and cook, stirring frequently, until lightly browned.
- Stir mushrooms into peppers and cook until browned, stirring often. Season with salt and pepper.
- Reduce heat to medium and stir in marinara sauce.
- Heat sauce until warmed, then add spinach and basil, and cook until wilted. Remove from heat.
- Preheat oven to 425.
- Spray a 9 x 13-inch (or similar size casserole dish) with nonstick spray.
- Turn polenta out of pan onto a cutting board, then cut into 6 pieces.
- Place polenta in pan, overlapping if necessary. Top with sauce and then sprinkle with mozzarella.
- Bake until hot and cheese is browned in spots, about 15 to 20 minutes.
- Serve hot, topped with additional basil. Enjoy!
Pair this Baked Polenta with Veggie Marinara with a salad for a delicious and easy to make meal that everyone will love.
I’m linking up with I Heart Naptime.